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Lahmacun Turkish Pizza
Lahmacun Turkish Pizza
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Prep Time:
120 minutes
Cook Time:
20 minutes
Total Time:
1640 minutes
Turkish flatbread topped with a savory lamb and herb sauce with tomatoes and bell peppers.
Ingredients:
  • 1 teaspoon chopped garlic
  • 1 yellow onion, chopped
  • 3 tablespoons chopped fresh basil
  • 0.5 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 0.5 teaspoon paprika
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground coriander seed
  • 0.5 cup green bell pepper, diced
  • 0.5 cup red bell pepper, diced
  • 0.5 lemon, juiced
  • 4 teaspoons olive oil
  • 4 roma (plum) tomatoes, halved
  • 1 pound lean ground lamb
  • 6 tablespoons double concentrated tomato paste
  • cayenne pepper to taste
  • salt to taste
  • 3.25 teaspoons active dry yeast
  • 0.5 teaspoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 5 cups all-purpose flour
  • 2 teaspoons salt
  • 0.25 cup vegetable oil
  • 0.5 cup water
  • 1 cup plain yogurt
  • 0.5 teaspoon chopped fresh parsley
  • 0.25 teaspoon crushed garlic
  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
Instructions:
  • Preheat a large skillet over medium-high heat. In a food processor, combine garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil. Pulse until finely chopped. Add halved tomatoes and process into a thick puree.
  • - Brown the lamb in the skillet over medium heat. Stir in the puree and tomato paste until well combined. Cook for 10 to 15 minutes until the lamb is fully cooked. Season with cayenne pepper and salt. Transfer to a shallow dish, cool, cover with plastic wrap, and refrigerate overnight.
  • In 1 cup of warm water, dissolve yeast and sugar. In a mixing bowl, combine flour and salt, then add vegetable oil and 1/2 cup water to the yeast mixture. Pour this over the flour and mix with your hands. Transfer the dough to a lightly floured surface and knead for about 8 minutes until it's smooth and elastic.
  • Form the dough into a ball and place it in an oiled bowl. Cover with a damp towel and let it rise in a warm spot until it doubles in size, approximately 1 hour. Take the lamb sauce out of the fridge to warm up at room temperature. Make the garlic sauce by mixing yogurt, parsley, crushed garlic, and season with salt and pepper. Mix thoroughly and set aside.
  • After punching down the dough, move it to a floured surface and divide it into 10 portions. Shape each portion into a round, flattening with your hand and rolling out with a pin into 10-inch circles, creating thin dough rounds resembling crepes. Transfer the rounds onto parchment paper.
  • Preheat the oven to a sizzling 500 degrees F (260 degrees C).
  • Mix the lamb sauce well and evenly spread it on the dough round, pressing lightly to ensure it adheres. Bake the pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges turn a light tan color, about 8 to 10 minutes.
  • Allow the pizzas to cool on a wire rack. Store them in an airtight container in the refrigerator for up to three days or in the freezer for up to three months. To reheat, bake at 350°F (175°C) for 8 minutes.
  • Drizzle the lahmacun with garlic sauce, add shredded cabbage on top, then roll up and enjoy. Feel free to check out the Cook's Notes for additional garnish suggestions.

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